5.24.2011

Tomaki's Bean Salad

We lived in California from 1981-1986.  During that time we had neighbors that we grew to love.  They were from Japan and had two children.  Tomaki was a fabulous cook.  
She invited our family over and we had them to our house.  For one meal, she brought this salad.  It tasted so fresh and good.  We had it with hamburgers but anything you grill would be great with this salad. - Hawley


Tomaki’s Bean Salad
1 pound beans, fresh, string beans
1 pkg Italian dressing (dry)
1 jar marinated mushrooms, cut into bite-sized pieces
1 can Green Giant niblet corn (must have this kind)
Cucumber (optional) cut into bite-sized pieces
Salt and pepper
Vinegar
Snap beans in half and take of ends. Wash well.  Boil in salted water. (Salt keeps the bright green color) Boil until almost tender about 6-8 minutes. Check to see how long you need to cook them. When done, put immediately into ice water then in the refrigerator.  When beans are cooled, put in bowl. 
Add to the beans the marinated mushrooms, corn and cucumber. 
Sprinkle about 1/3 of the Italian dressing over the top of beans.  Put salt and pepper over top.  Drizzle vinegar over top to taste.  Stir well.  Chill.  Stir again before serving. 

Jenni’s notes:  I made this salad this weekend, only I didn’t have the niblet corn or the jar of mushrooms, but I had them fresh.  I roasted about 4 ears of corn on the grill while the beans were cooling.  I cut the corn off the cob and let it cool.  I sliced up clean, fresh mushrooms (I had button ones on hand) and then lightly sprinkled them with some of the Italian dressing seasoning mix.   This worked fabulous.   So try it either way.  I love them both now!  It’s one of my new favorites.  


Tomaki's Bean Salad Printable Recipe